Recipe: Bajan Hot Pepper Sauce
In Code Noir, Lelani Lewis goes back to the roots of her Caribbean food culture. Caribbean cuisine is a melting pot of cultures, ingredients, flavors and cooking techniques that have been brought from four continents over the centuries. Lelani shares classic as well as new dishes with typical flavors such as corn, coconut, lime and ginger. This chili pepper sauce provides the spiciness in Lelani’s Caribbean cuisine.
Lelani: “Bajan is another way of saying Barbadian: something or someone from Barbados. They often use this chili pepper sauce, and plenty of it, on the island. The ingredient that distinguishes bajan hot pepper sauce from other hot sauces from the Caribbean is mustard powder, which gives it a distinctive yellow color and a sharp flavor. I also add a little orange zest for a small sweet hint.”
How to make Bajan Hot Pepper Sauce
- Place the onion and Scotch bonnets in a blender and pulse until coarse. Pour into a large saucepan and add the turmeric, mustard powder, sugar, vinegar, salt and 100 milliliters of water.
- Heat over low heat and simmer for 20 minutes. Turn off the heat and add the orange zest.
- Spoon into a sterilized jar and keep in the refrigerator for up to 1 month.
Title: Code Noir
Author: Lelani Lewis
Price: €39,99
Publisher: Nijgh & Van Ditmar
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